Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.


  • 1 1/2 lbs Green Beans, ends trimmed
  • 1 Small Garlic Clove, grated
  • 2 Lemons
  • 1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
  • 3/4 Cup Roasted, Salted Pistachios, finely chopped
  • 1/3 Cup Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)

Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.

Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.

Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.

Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.

Made with Love,


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